Creamy Pesto Dip

When we had our little Valentines Exchange party, I planned to make my standby jalapeno popper dip. But then, whoops, I realized I was completely out of green chiles, so there was some quick rifling through my Pinterest appetizer board to see what else I might be able to conjure out of my pantry/fridge.
This pesto dip was the winner.
I had frozen pesto cubes leftover from last summer’s non-stop CSA basil, and having this dip in the middle of February made me anxious for summer. 
And people really gobbled it up. So, I felt awesome. And it was ridiculously easy, so I felt doubly awesome.
Creamy Pesto Dip - a perfect way to use up basil in the summer

Creamy Pesto Dip
(Adapted from Healthy Food for Living)

2 ounces cream cheese, slightly softened
1/2 cup sour cream
1/4 cup pesto (homemade or purchased)
1 small clove garlic, minced
1/2 a green onion (green parts only)
Salt and Pepper to taste  

Put all ingredients into a food processor. Blend until smooth. Adjust salt and pepper to taste. Keep refrigerated until ready to serve.

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  • Reply Amanda P June 5, 2013 at 2:51 pm

    Looks good! Wonder how using plain greek yogurt instead of sour cream would do (for a little healthier option)??

    • Reply Janssen June 5, 2013 at 5:47 pm

      I think that'd be fine! Or you could do half and half.

  • Reply Laura June 7, 2013 at 2:27 am

    Yum – I love easy appetizers! Now I just have to wait for my basil to grow so I can make some pesto.

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